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Exploring Food Literacy Domains in an Adult Samoan Population

Author

Listed:
  • Grace Kammholz

    (School of Health and Behavioural Sciences ML41, University of the Sunshine Coast, Locked Bag 4, Maroochydore DC, QLD 4558, Australia)

  • Dana Craven

    (School of Health and Behavioural Sciences ML41, University of the Sunshine Coast, Locked Bag 4, Maroochydore DC, QLD 4558, Australia
    Australian Centre for Pacific Islands Research, University of the Sunshine Coast, Locked Bag 4, Maroochydore DC, QLD 4558, Australia)

  • Ramona Boodoosingh

    (Faculty of Health Science, School of Nursing, National University of Samoa, Apia, Western Samoa)

  • Safua Akeli Amaama

    (Centre for Samoan Studies, National University of Samoa, Apia, Western Samoa)

  • Jyothi Abraham

    (Faculty of Health Science, School of Nursing, National University of Samoa, Apia, Western Samoa)

  • Sarah Burkhart

    (School of Health and Behavioural Sciences ML41, University of the Sunshine Coast, Locked Bag 4, Maroochydore DC, QLD 4558, Australia
    Australian Centre for Pacific Islands Research, University of the Sunshine Coast, Locked Bag 4, Maroochydore DC, QLD 4558, Australia)

Abstract

Samoan food systems have undergone a dramatic nutrition transition, with dietary patterns changing concurrently with increased rates of obesity and non-communicable disease. Whilst policy action and environmental interventions play an important role in improving access to and consumption of healthy food, the success of these relies on a greater understanding of individuals’ food knowledge and behaviours. This study aimed to explore these behaviours using the construct of food literacy in an adult Samoan population. A cross-sectional interviewer-administered questionnaire of a convenience sample of 150 adult Samoans (≥20 years) assessed the four domains of food literacy: plan/manage, select, prepare, and eat. Participants generally plan to include healthy food (87%) and budget money for food (87%). The majority know where to find nutrition labels (68%), of which 43% always use them to inform their food choices. Participants were mostly confident with cooking skills, although food storage practices require further investigation. Over 90% agreed or strongly agreed that food impacts health, although understanding of the Pacific Guidelines for Healthy Living was lacking. Understanding the ability of Samoans to plan/manage, select, prepare, and eat food is an important consideration for future interventions aiming to assist this population in navigating the modern-day food system.

Suggested Citation

  • Grace Kammholz & Dana Craven & Ramona Boodoosingh & Safua Akeli Amaama & Jyothi Abraham & Sarah Burkhart, 2021. "Exploring Food Literacy Domains in an Adult Samoan Population," IJERPH, MDPI, vol. 18(7), pages 1-14, March.
  • Handle: RePEc:gam:jijerp:v:18:y:2021:i:7:p:3587-:d:526817
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    References listed on IDEAS

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    1. Hayley Butcher & Sarah Burkhart & Nicholas Paul & Ulusapeti Tiitii & Karibanang Tamuera & Taati Eria & Libby Swanepoel, 2020. "Role of Seaweed in Diets of Samoa and Kiribati: Exploring Key Motivators for Consumption," Sustainability, MDPI, vol. 12(18), pages 1-13, September.
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